Pat dry excess moist from pork and cut into bite size pieces.
Wash eggplant and cut into irregular wedges/slices.
Cut white part of leek into 1cm thick.
Chop some green part for garnishing.
In a bowl, mix the seasonings making sure everything is well dissolved.
Heat oil in a pan and fry leek until outer part becomes brown. Transfer to a bowl and set aside.
On the same pan, add pork and stir fry until no longer pink.
Add eggplant in and fry until edges become brown as well.
Once eggplant is fried , add leeks and seasonings. Stir fry until ingredients are well coated with sauce and let some liquid evaporate.
Transfer to a serving plate and top with scallions or green part of leek.